Pork Stroganoff with Buttered Noodles

This pork stroganoff is the best kind of comfort food! Tender pork, cooked with mushrooms and onions in a creamy sauce. It’s delicious, filling and completely made with fresh ingredients! Plus it comes together in 15 minutes.

How to make stroganoff without canned soup.

So often I see recipes for stroganoff that start with a can of mushroom soup concentrate, but in reality this Pork Stroganoff with Buttered Noodles is so simple that you can forgo the can of soup and serve up a delicious, comforting and elegant meal, made completely with fresh ingredients.

The sauce is sour cream and it gets it’s flavour from the mushrooms, onions and paprika.

What to serve with stroganoff?

I like to serve this pork stroganoff with buttered pappardelle, although any pasta is good here.

but stroganoff is equally good with rice, bread and salad or the more traditional side of very thin cut chips.

How to make stroganoff from scratch.

I classify this Pork stroganoff as simple, but a quick look at the recipe could imply otherwise; the method below looks quite long, but don’t let that put you off, it really isn’t.

Basically you fry the onions and mushrooms in a paprika infused butter, stir fry the pork until just cooked and then simmer it all for a minute or so in some sour cream. A bit of lemon and pepper and you have dinner.

The key is not to over cook the meat, it needs a minute or so in the hot pan and then another minute in the hot sauce. Simple.

What meat can I use in stroganoff?

You can make stroganoff with:

Beef

Pork

Chicken

Just mushrooms

Whilst Beef Stroganoff might be more traditional, this pork version is so delicious that I am certain you will make it again and again.

Using pork loin not only means the dish is quick to make it also means the meat is so juicy and tender. If you enjoy pork tenderloin then you may also want to check out my Pork Tenderloin with Beans and Bacon. It is another super quick but super elegant main course!

You can also make this dish with chicken, but you will need to cook the meat for longer to ensure it isn’t pink in the middle.

Or for vegetarians, omit the meat completely, just triple the mushrooms in the recipe, skip the cooking of the meat stage and following the remaining instructions as normal.

Enjoy x

Why not pin this Pork Stroganoff with Buttered Noodles for later. Pin it here

Pork Stroganoff with Buttered Noodles

This pork stroganoff is the best kind of comfort food! Tender pork, cooked with mushrooms and onions in a creamy sauce. It's delicious, filling and completely made with fresh ingredients! (No cans of soup here!!!) And ready in under 15 minutes.

Course
Main

Cuisine
Russian

Prep Time5minutes

Cook Time10minutes

Total Time15minutes

Servings4

Calories1097kcal

AuthorClaire | Sprinkles and Sprouts

Ingredients

You can change the measurement from US to metric at the bottom of this list

For the noodles

Instructions

Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)

When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.

Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms

Add the butter and oil to a large frying pan and melt over a medium heat.

Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.

Add the mushrooms and cook for 4 minutes over a low heat.

Whilst the mushrooms are cooking, cut the pork into thin strips .

Transfer the onion and mushroom mixture to a plate and set aside.

Use the same pan and add 1 tbsp of the oil until very hot.

Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.

Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.

Tip everything back into the pan and stir well.

Add the sour cream, salt and bring to a simmer.

Cook for 2 minutes until thickened slightly.

Add the pepper, lemon juice and check if it needs salt.

Serve with the buttered pappardelle and sprinkle with parsley.

Nutrition Facts

Pork Stroganoff with Buttered Noodles

Amount Per Serving

Calories 1097Calories from Fat 558

% Daily Value*

Total Fat 62g95%

Saturated Fat 35g175%

Total Carbohydrates 79g26%

Dietary Fiber 5g20%

Sugars 6g

Protein 55g110%

Vitamin A42.9%

Vitamin C6.4%

Calcium14.6%

Iron20.4%

* Percent Daily Values are based on a 2000 calorie diet.

Pork Stroganoff with Buttered Noodles Anecdote (aka my recipe ramble for those who love the waffle)

I first learnt to cook stroganoff when I was working in the catering kitchens at Global Marine. The method was slightly different from the one I shared today, but the ingredients are the same. Cooking for 100+ people means you have to do things a bit differently 😉 Well not all the time, sadly there is no easier or quicker way to peel an egg! The days we did tuna nicoise salad were not fun. It seemed like hours of peeling eggs!!!

It was at Global Marine that I learnt to cut spring onions with scissors and how to put a cloth under my chopping board to stop it moving about. It is also where I learnt you could freeze cheese and how to make parmesan stock (must share that with you!!!! It is a crazy sounding recipe but so versatile! And frugal!)

In fact Global Marine, the Park Hotel and Nigel Slater, really taught me how to cook! But let’s not talk about it as I have just realised that is over 17 years ago and that just makes me feel OLD!!!

As a family we enjoy this pork stroganoff more than the traditional beef stroganoff. And as it is served with pasta I find it to be a real winner with everyone!!

Have a great day xx

If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Pork Stroganoff with Buttered Noodles.

It isn’t everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

I’ve always turned to beef when it comes to a stroganoff but I think pork works just as well. I love how you’ve spoken about not overcooking pork because people end up almost murdering the meat in the process. Love that creamy sauce! What a treat this meal would be.

Pork is fabulous with the creamy sauce, I might even prefer it to beef 🙂
It is such a shame when you get a piece of pork and it is like a shoe leather!!!! I am sure that is the reason so many people think they don’t like it!

Amen to not over cooking pork, I think people have this old school belief that pork needs to be cooked like chicken which is why so many have an opinion that pork is a dry meat. I love the sound look of this, your sauce looks perfect.

Thank you Brian, I am such a creamy sauce kind of girl, I much prefer it to tomatoey sauces.

I think many people are still scared of cooking pork, which like you say leads to longer cooking time and tough meat.
I recently cooked pork tenderloin in the sous vide machine. It was amazing! They may be a bit of a fancy trend, but I love my sous vide machine.

Beef stroganoff was one of the first things I learned to cook. We made it in my 7th grade home economics class and I was a total skeptic, but after I had the first bite I was in love. That might have been the start of my cooking obsession – I still remember it like it was yesterday. I love that you used pork in your version – looks so creamy and comforting.

Isn’t it funny the foods we learnt to cook and we remember from school. I have vivid memories of making Yule Logs! My best friend couldn’t roll hers so I stopped doing mine and helped her. Hers worked fabulously but mine had cooled too much by the time I got back to my bench and mine was a complete fail!

Unfortunately this doesn’t make great leftovers, I always find that when I re-heat it the pork goes quite tough. Because of this I have never tried to freeze it. But I suspect that the sour cream wouldn’t do well in the freezer. Hope that is useful.

Hi Claire! I made this tonight…OMG! I don’t think I will ever use beef again. The pork tenderloin was so tender and the sauce with the mushrooms 🙂 I did mess with your recipe a bit, added some smoked paprika and dill and peas. Gary ate two BIG bowls, smiling all the while! He is now passed out on the couch in a food coma!

You know, I haven’t eaten or made a stroganoff since my apprenticeship days back in the early ’90s. How have I forgotten about this tasty classic? Thanks for the reminder with your beautiful looking pork version. I think I now know what to do with some of the pork I still have in the freezer!

Oh yes, you got that delicious pork for your Indian spiced dish! This would be a great and different way to use it up 🙂
I find that so often! Dishes just slip your mind and suddenly it is years since you enjoyed them. So pleased to have jogged a memory.

Hi Claire! I love stroganoff but have never thought to make it with pork! Pork tenderloin is one of the more reasonably priced meats here so I buy it often and I’m definitely making this with the next one I buy! 🙂

I love the fact that Pork tenderloin is reasonably priced!!! It is such a lovely cut.
Have you tried Nagi’s Char Siu pork? That is a great recipe for pork tenderloin. And so good! I use it to make my Singapore chow mein 🙂

Sprinkle some food love on your family and friends.

Search The Website

Don't Know What To Cook? Search The Website.

Popular Categories

2014-2017 Sprinkles and Sprouts

All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
Contact me to see republishing and syndication rights.